Vegetarian Eggrolls

Morgan Chicarelli

By
@MsMorgan

*If you aren't sure about how to wrap an eggroll this is the best example I could find on YouTube: youtube.com/watch?v=uRE_J3UcSIU


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Ingredients

1
bag of pre-shredded tri colored cole slaw mix, diced fine
3 c
bean sprouts, diced fine
1 pkg
extra firm tofu, drained
1 c
sunflower seeds, de-shelled
1 Tbsp
soy sauce
1 tsp
garlic salt
1 tsp
seasame oil
1 pkg
egg roll wrappers
1
egg white
cooking oil
deep pot or wok

Directions Step-By-Step

1
Add the first seven ingredients into a large bowl.
2
Lay out a dozen egg roll wrappers (any more and they'll dry out).
3
Scoop 1/2 cups worth of filling into each wrapper.
4
*Fold in corners (bottom first, then two sides, then finish).
5
Using the egg white as a glue - seal the last corner onto the egg roll.
6
Make sure they are tight but no holes are created, if so use pieces from another wrapper - bandaid style
7
While you are filling and sealing the eggrolls have a pot/wok with cooking oil heating on the stove. Needs to be very hot so that the egg rolls pop and sizzle upon hitting the oil - test with a small corner of egg roll wrapper.
8
Fry egg rolls in batches until golden brown. Let drain on paper towels.

About this Recipe

Regional Style: Asian
Dietary Needs: Vegetarian